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Tempura oysters with crispy kale, sweet chilli sauce and wasabi mayonnaise
Serves 4 Starters and mains
Ingredients
- 2tsp cream of tartar
- 45ml egg whites (use a pasteurised brand such as Two Chicks, available at all supermarkets)
- 125g cornflour, plus extra for dusting
- 150ml carbonated water
- 16 oysters, shucked
- 200ml sunflower oil
For the sweet chilli sauce
- 6tbsp rice wine vinegar
- 2tbsp caster sugar
- ¼tsp salt
- 1cm piece of ginger, skin removed
- 2 red chillies, deseeded (optional) and finely chopped
For the wasabi mayonnaise
- 8tbsp mayonnaise
- 1½- 2tsp wasabi paste
Method
To make the sweet chilli sauce, put the vinegar, sugar and salt in a small pan and heat to dissolve the salt.
Finely grate the ginger and squeeze the juice from the pulp straight into the pan. Pour into a bowl then add the chillies and allow to cool.
To make the wasabi mayo, mix both ingredients together in a bowl and set aside.
In a large bowl, add the cream of tartar and egg whites and whisk until the beaters leave a pattern.
In a separate bowl, add the cornflour and some salt. Add the carbonated water and stir, there’s no need to worry about lumps. Fold in the egg whites so they don’t lose volume.
Set the oven to a low temperature and line a plate with kitchen paper ready for frying.
Drain the oysters then remove from the half shell and pat dry. Then place them on an unlined plate and sift a little of the extra cornflour over them.
Heat the oil in a wok or deep saucepan over a medium heat. Dip the oysters in the tempura batter and fry a few at a time for about 2 minutes until crispy and pale golden.
Drain on the lined plate and keep them warm in the oven until they are all cooked.
Serve piled on to a platter alongside the sweet chilli sauce and wasabi mayonnaise.
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